Vegetable Sambar
HB-5671 · Hand-built original · Indian
The tangy lentil and vegetable stew of the south, tempered with mustard seeds and curry leaves.
IndianSide dish50 minServes 4218 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolHigh FiberRenal
Main ingredient: lentils
Pairs well with: idli or dosa, rice, vada
Servings:4quantities adjust to match
Ingredients
- 7 oz toor dal or red lentils
- 1 tsp turmeric
- 7 oz mixed vegetables (drumsticks, carrot, beans), chopped
- 1 tomato, chopped
- 1 tbsp tamarind paste
- 2 tsp sambar powder
- 1 tsp mustard seeds
- 2 dried red chillies
- 8 curry leaves
- 2 tbsp oil
- fresh coriander
Method
- Put the dal in a pot with the turmeric and 1 qt of water. Simmer for 25 minutes, until completely soft, then whisk lightly to break it down.
- Add the chopped vegetables and tomato and simmer for 12 minutes, until the vegetables are tender.
- Stir in the tamarind paste and sambar powder and simmer for 3 minutes. Season with salt.
- Make the tempering: heat the oil in a small pan, add the mustard seeds and let them pop, then add the dried chillies and curry leaves and fry for 30 seconds, until sizzling and fragrant.
- Pour the tempering over the sambar, scatter with coriander, and serve hot.
Prep: 15 min · Cook: 35 min · Total: 50 min
Nutrition (per serving, where published)
218 kcalCalories
13.1 gProtein
39.4 gCarbs
1.8 gFat
0.3 gSaturates
7 gFibre
3.7 gSugars
52 mgSodium
0 mgCholesterol
606 mgPotassium
53 mgCalcium
4.8 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data